I’ve been making this Mexican chili for years, and it’s always a hit. But recently, I started adding two special ingredients that have taken it… The post Easy Mexican Chili Recipe: Ground Beef, Beans & a Secret Ingredient! appeared first on Beauty Cooks Kisses.
I’ve been making this Mexican chili for years, and it’s always a hit. But recently, I started adding two special ingredients that have taken it to the next level: unsweetened cocoa powder and chipotle powder. The difference is remarkable! And I’ve found that using grass-fed ground beef enhances it even more while eliminating the need to drain it. It’s so tender and makes this chili truly extra delicious.
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Why This Chili Is Worthy of Your Table
So, what makes this chili so special? It’s all about the balance of flavors and the quality of the ingredients. The cocoa and chipotle add a unique depth, and grass-fed ground beef takes it over the top for contributing fabulous taste along with health benefits. I’m a big fan of ButcherBox – their grass-fed beef is quality, flavorful, and you get more meat for your money. That’s why I became a #ButcherBoxPartner – I trust them completely for the meat I serve my family. In addition, their packaging is a dream compared to supermarket ground beef for eliminating waste and mess. Let’s get cooking!
How to Make Mexican Chili
This simple Mexican chili recipe comes together quickly. Here is what you need to get started.
Ingredients:
1 can (20 oz.) diced tomatoes
1 can (6 oz.) tomato paste
1 lb. ground beef (I only use grass-fed)
1 tablespoon sugar
1 large onion, finely chopped
1 clove garlic, finely chopped
1 can (6 oz.) water
1 tablespoon of unsweetened cocoa
1 teaspoon salt
½ teaspoons cumin powder
½ teaspoons oregano
½ teaspoon of coriander
4 tablespoon of extra virgin olive oil
1/4 teaspoon black pepper
1 jalapeno pepper, finely chopped
2 cans (15.5 oz.) kidney beans (drained and rinsed)
1 tablespoon chili powder
1/4 to ½ teaspoons chipotle powder
Instructions:
- Add four tablespoons of olive oil to a large pot over medium-high heat. Add the chopped onion and minced garlic and cook until softened and translucent, about 5-7 minutes.
- Stir in the jalapeno and cook for another minute. (If using regular ground beef, then brown with your onions, garlic and jalapeno, then drain.)
- Next, add the grass-fed ground beef to the pot and break it up with a spoon. Brown the beef, stirring occasionally, until it’s cooked through. Because you’re using grass-fed beef, you’ll likely notice very little grease. No need to drain!
- Stir in the diced tomatoes (with their juices), tomato paste, and water.
- Add the chili powder, cumin, oregano, coriander, unsweetened cocoa powder, chipotle powder, sugar, salt, and black pepper. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it cooks, the more the flavors will develop.
- Stir in the drained kidney beans. Simmer for another 15 minutes, allowing the beans to heat through.
- Taste and add more chipotle powder for extra heat, or a pinch of sugar to balance the flavors.
- Serve hot, garnished with your favorite toppings (e.g., shredded cheese, sour cream, avocado, cilantro, a bed of rice or cooked elbow macaroni.)
- ENJOY!
This easy homemade chili is a great and comforting way to warm up, especially on a cold winter’s day. I hope that you’ll be tempted to want to print out my recipe and give it a try. Please also share this hearty chili recipe with your family and friends and do come back to my blog for more. You also may want to try my recipe for champion chili that is different, but also quite delicious.
Mexican Chili
Ingredients
- 1 can 20 oz. diced tomatoes
- 1 can 6 oz. tomato paste
- 1 lb. ground beef (I only use grass-fed)
- 1 tablespoon sugar
- 1 large onion finely chopped
- 1 clove garlic finely chopped
- 1 can 6 oz. water
- 1 tablespoon of unsweetened cocoa
- 1 teaspoon salt
- ½ teaspoons cumin powder
- ½ teaspoons oregano
- ½ teaspoon of coriander
- 4 tablespoon of extra virgin olive oil
- 1/4 teaspoon black pepper
- 1 jalapeno pepper finely chopped
- 2 cans 15.5 oz. kidney beans (drained and rinsed)
- 1 tablespoon chili powder
- 1/4 to ½ teaspoons chipotle powder
Get Recipe IngredientsInstructions
- Add four tablespoons of olive oil to a large pot over medium-high heat. Add the chopped onion and minced garlic and cook until softened and translucent, about 5-7 minutes.
- Stir in the jalapeno and cook for another minute. (If using regular ground beef, then brown with your onions, garlic and jalapeno, then drain.)
- Next, add the grass-fed ground beef to the pot and break it up with a spoon. Brown the beef, stirring occasionally, until it’s cooked through. Because you’re using grass-fed beef, you’ll likely notice very little grease. No need to drain!
- Stir in the diced tomatoes (with their juices), tomato paste, and water.
- Add the chili powder, cumin, oregano, coriander, unsweetened cocoa powder, chipotle powder, sugar, salt, and black pepper. Stir well to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it cooks, the more the flavors will develop.
- Stir in the kidney beans. Simmer for another 15 minutes, allowing the beans to heat through.
- Taste and add more chipotle powder for extra heat, or a pinch of sugar to balance the flavors.
- Serve hot, garnished with your favorite toppings (e.g., shredded cheese, sour cream, avocado, cilantro, a bed of rice or cooked elbow macaroni.)
- ENJOY!
The post Easy Mexican Chili Recipe: Ground Beef, Beans & a Secret Ingredient! appeared first on Beauty Cooks Kisses.
